I use the Imgur app. You have to edit the size to I believe 850 x 850 pixels and then from the View menu in Imgur, copy and paste the BBcode link.

I don’t know if it makes a difference but I try and hang my sensor midway down the sausages as a sort of average.

Man I wish I could find an affordable bowl cutter

Share pics!

jcflorida wrote: ↑

Mon Mar 29, 2021 21:25

- Tomorrow, all beef smoked sausage and all beef hot dogs.

JC have you made these before?
I’ve got Bob K’s brisket brining and will be smoked later this week.

Hey Red I had Krakauer (which I believe is basically the German variation of Krakowska) on my list of to do’s. I may make it a this weekend and work on a few techniques.
I imagine your white sausage is a variation of German wiesswurst, Which I have to admit doesn’t look overly appetizing.

Hey gang. I’m looking for a pepperoni recipe for pizza if anybody wants to share!

Should be there now Red

Congrats Don! It’s great to be apart of this group.

Just wondering if a winner had been announced

I was thinking about this post as I was frying up my moose breakfast sausage. Moose is an extremely lean meat so I add 25-30% fat.But in order to get a juicy finished patty or sausage I sear it on high heat for a minute or so to get a nice browning on the outside and then reduce the heat way down un...

Does anybody have a recipe and procedure for delicious juicy pork ribs?

Cooking to long at too high of heat melts all the fat which gives the grainy texture.The key with poaching is the speed in which the sausage is cooked. I gradually increase the heat in the smoker until the internal temp gets to 130F. Then into the water. I use a sous vide circulator in to control th...

Non fat dairy milk is not powdered skim milk btw. Search it on this site. Theres been a few good discussions

My wife makes the very same bread. Love the caraway seeds as well